:! after being rescued at sea from the sinking of the Titanic I've booked passage back on the Lusitania a few years later.
:In steerage they're serving Salisbury steak with onion gravy and boiled Yukon Gold potatoes in the jacket.
Dat May 7 1915.

https://www.seriouseats.com/grilled-shr ... lab-recipe

I kinda of followed the recipe. I did substitute cilantro for parsley. I also used some homemade paprika. The garlic used was dug up today from the garden. Way not ready to harvest, but still delicious in this recipe. Garden cabbage. Shrimp were fresh gulf shrimp from HEB. The tiny bit of baking soda and sugar did allow for the shrimp to brown on the grill in sync with actually being done and not overcooked.

Chicken and Dumplings. Started at 9 this morning (stock) and finished around 4 pm but it was worth the effort.

I didn't actually use this in anything yet, but I made a pesto type thing, that I got the idea for because I remembered the recipe had half parsley in it, and I just harvested a large amount of my hydroponics parsley, and I only harvested half of it! The original recipe was in a book I have, in which he gives suggestions for using it. Here's the recipe on his blog:
https://www.rickbayless.com/recipe/green-chile-adobo/

The parsley I jammed into a measuring cup, to get the 2 c called for, then washed it, spun it dry, and it weighed 2 oz almost exactly. The cilantro I cleaned the same way, but weighed out 2.4 oz, to get a little stronger cilantro flavor, and I used 6 medium sized garlic cloves - a little more than the recipe. And I used frozen superchilis, in place of serranos. I'll post about my later uses of it. As he says, it lasts for months - until I would use it the times I've made it before. Here's the paste:
Green Chile Adobo, from Rick Bayless. Made about 12 oz. by pepperhead212, on Flickr

I finished off the other half of that Salisbury steak and put the gravy on the steak and rice I cooked.
The steak recipe was really tasty.
It was 11 ounces of ground beef.
7 ounces of diced onions.
Black pepper to taste.
A heaping tablespoon of harissa sauce.
1 egg.
About 2 tablespoons of corn starch.
Maybe a half cup of bread crumbs.
No salt was added.
Salt will make it rubbery.
Seems like a lot of onions but it works.
Baked in oven in the thin gravy that I made on about 250.
The onion weighed 14 ounces so the other half was caramelized for the gravy.

I had a bunch of rice leftover so I decided to make meatloaf in my Lodge cast iron loaf pan.
Never the usual ingredients are.
1.9 pounds of ground beef.
Handful of chopped raw bacon.
About 2 cups of cooked rice.
3 tablespoons of mixed sweet and dill relish.
2 eggs.
About 4 tablespoons of corn starch.
Giant handful of bread crumbs.
Big tablespoon of black pepper.
Dash of msg.
Quarter cup of ketchup.
8 ounces of diced onion.
Splash of Worcestershire sauce.
Teaspoon of garlic powder.
Mixed put in loaf pan and spread ketchup on top
In the oven at 250F in another catch-all pan for dripping or overflow.
No salt was added.

Grilled flap steak with an Argentine chimichurri sauce. Marinating the steak in chili powder, paprika, onion powder, lime juice and olive oil. Just made the chimichurri sauce with fresh finely chopped Italian parsley, microplanned garden garlic, dried oregano, red pepper flakes, olive oil and red wine vinegar.

Here's the meatloaf slow cooked I put it on 170F for a good long time as well.
Internal temperature is at 170F.
No need to cover and it doesn't blacken the ketchup on top or dry it out.
I think it looks rather nice and rustic in the cast iron loaf pan.
I just hope it doesn't fall apart.

Flap steak is defined more tender than skirt or flank steak. Super thin, though. Dinner was a hit. Salad was toasted slivered almonds, garden greens, and greek feta. Lemon dijon vinaigrette.

Homemade hamburger helper.
Ground beef chunks.
Half a giant 14 ounce onion.
Knorr beef bullion powder.
Black pepper.
Chili powder.
Mini shell macaroni.
Velveeta cheese.
Annatto powder.
Pinch of screaming hot Indian red pepper.

Asparagus was cheap. Jasmine rice, pre-marinated pork loin, asparagus roasted in lemon and butter.

Today I put together a dish that I got the the idea for from the Jambalaya, that I made recently, but this had an Italian base. I soaked an equivalent of about a lb of dried eggplant, then an equivalent of about 1½ lbs dried tomatoes, and added a 4 oz container of frozen tomato paste (which thawed eventually). Then I made a small amount of sweet Italian sausage - from just a little more than a lb of ground pork. It was based on a recipe of Jeff Smith's, and the only unusual thing in it is some white wine - just 2 tb in the amount I made. I cut the onion up and got that cooking, then got other things cut up, and got the sausage cooking next. The roasted red peppers were an afterthought, when I went into my pastry, to get another jar of that black olive paste, I added some of to the dish. I blended the tomatoes and paste in the Vitamix, to about 24 oz of a very thick paste. I added the generous tb of chopped rosemary, 4 cloves of minced garlic, and about 2 tb minced anchovies, and cooked this about a minute, then about 1½ c diced, roasted peppers, cooked a couple of minutes, then the tomatoes were added, and the liquid was added, with the dried herbs - about a tsp marjoram and half tsp Syrian oregano - plus some black pepper and red pepper to taste. 1½ c parboiled basmati rice was stirred in, then simmered 25 min. Then I folded in about 1/4 c minced parsley, and 2 tb minced basil. Served topped with some Reggiano.

Got a packed 2 liter container, for several leftover meals!
All the ingredients for the dish on the counter, except for the onion (already cooking in EVOO), and rice. by pepperhead212, on Flickr

After cooking sausage in with the onion, adding the rosemary, garlic, and anchovies, to cook briefly by pepperhead212, on Flickr

The roasted Italian peppers from the jar, diced and added to cook a couple of minutes. by pepperhead212, on Flickr

The tomatoes and dried onions added, with the soaked eggplant, and the soaking water, and enough to equal 2 3/4 c. by pepperhead212, on Flickr

The rice stirred in, a little black and red pepper added, and ready to cover, and cook for 25 minutes, before stirring in the minced parsley and basil. by pepperhead212, on Flickr

Finished dish, after folding in the fresh herbs. by pepperhead212, on Flickr

Finished dish, ready to serve, with a little Reggiano on top. by pepperhead212, on Flickr

Oh my... trying to decide what to cook here.
My son and DIL are coming tomorrow but I don't know if it will be lunch or dinner (or both?) and somewhere in the plan for their day they'll also be at an event/meal? with my SIL the one who is a chef.....
So all bets are off as to who will stuff them with the more delicious thing.
She vastly outweighs me in the kitchen, for sure. But, she's not a gardener!! I have arugula (Rocket) and strawberries under my lights, no less, for salad, and for sure it will be the highlight coming out of winter. The arugula is so tender, it's amazing.

So I'll be putting on some bread to bake tomorrow morning, for the fresh bread scene.
And I'm thinking about making deviled eggs. My DIL likes boiled eggs, so I think it's a good choice. I've never made them though, so just browsing a few recipes. Internet wisdom says to keep the whites and filling separate until time.
Now wondering about the filling. Seems like mayo-paprika-cayenne is the basics? I have green onions and cilantro too...
Feel free to lavish me with advice about the filling.

Today I had an early (around 4 pm) batch of that dish last night, reheated, then later I made up sort of a salad, to use up those roasted Italian peppers left in the jar. I remembered an Indian recipe I had made way back, with some ripe bell peppers, some cooked barley, some frozen corn (this time a can of it, I rinsed and drained), and just some cumin, for spice, but this one I added more to. It started with a half cup of barley, rinsed well, then pressure cooked in salted water for 22 min. in the Instant Pot. I drained it, and rinsed, and drained well, and put 1 c well rinsed chana dal in the IP, set for 11 min, then let the pressure release naturally, then rinsed, and drained well. I diced up the roasted peppers - close to 1 c - and mixed with the barley, the drained can of corn, the first batch of garlic chives for the season (about a half cup), then stirred in about 2/3 of the drained chana dal, which looked about the right proportions. Then I stirred in about a tb of white rice vinegar (more later to get the right acidity), about 3/4 tsp of that coriander/cumin powder I always have on hand (a standard Indian spice mix, which is great with Mexican, as well), and the main flavor I put in this was two heaping tb of that green chile adobo that I made recently. The only oil in this was what was in that adobo. No more salt added - just what was in the peppers, canned corn, and what I put in the barley and chana dal. Added a couple of stevia drops, mixed with a little more rice vinegar, for a slight sweet flavor, instead of sugar. Turned out hotter than I was expecting, with that adobo!
Salad made up with those remaining roasted Italian peppers, and a few other things. by pepperhead212, on Flickr

Bower I can only tell you what we use, which is mayo and mustard mixed into the yolks to taste. Fill the egg Sprinkle the top with the paprika of your choice. Green onions or chive sounds good as well as any other fresh herb that you might particularly like. Most of my family is not open to experimenting as much as I am and we usually have these at family gatherings so we keep it simple. A lot of people like hot sauce on eggs so drizzling a little on top might be nice if your guest like that type of thing or you could just keep something like that nearby and let them put some on if they want.

@bower I usually use mayo, mustard, green onion or chives with some sweet pickle relish or sweet pickle juice to add flavor. Top with whatever you like, paprika, chives, green onion, hot sauce, Everything Bagel the list goes on.

Leftover wee boiled potato.
Leftover boiled cabbage a whole half a head.
2 hot links.
Butter.

I was starving and passed out soon after.
I've been driving 100 miles each way to work and back.
I think that is my longest commute to work in my life.
2 hours each way.

The lovely and long suffering Mrs. Gotch is at it again with her Designer Pies: Not to be outdone, the husband who adores her prepared his signature Parmesan Crusted Salmon The Gotch

Got up at 3:00 AM and waited for 6 to roll around.
Left house at 10 till 6 to go to the store.
Parking lot already starting to fill up.
While waiting I watched a BBQ pork rib video.
No intention of pork ribs until then.
So pork spare ribs it is.
Not a fan of baby back ribs.
Had to wait until 7 to buy my gallon of sangria wine.

To go with the BBQ pork ribs in the BBQ section I bought heaven forbid potato salad from the store.
I'm also cooking a small portion of cranberry beans AKA roman beans.
In them I have the hot Indian chili powder liquid hickory smoke chicken bullion powder and a dash of MSG Even though the bullion powder has it too.
I've used enough water so I hopefully won't have to add any.
I might put a hotdog weiner in it later along with some brown sugar after the beans are cooked.